Food Science: Chemical and Functional Properties of Food 5.0 / 5 based on 1 rating ? Home Economics: Food & NutritionChemical and Functional Properties of FoodGCSEAQA Created by: eloisesmallbone07Created on: 18-01-20 15:45 10273814659 Across 1. Gluten is formed when water is mixed with..... (5) 4. When you rub butter into flour, you cover the flour particles with..... (3) 5. Foams form a ...... structure when they are cooked (5) 6. When starch granules are first mixed with a liquid, they become...... in it (9) 7. Dextrinisation gives food a crispier and .........colour (7) 9. In order to denature proteins, you can physically ........ them (7) Down 2. When proteins collide after denaturation, they..... (9) 3. During gelatinisation, the starch granules.........(two words) (9) 8. To denature proteins, you can add..... (4) 10. During coagulation, what gets trapped between the molecules? (5)
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